A different way to serve fish.
Start to finish: 1 hour, 15 minutes. Serves 4
Ingredients
- 2 lbs cod or other white fish
- 1 medium size red onion
- 4-5 green onions
- 4 celery stocks
- 2 carrots
- 1 cup bread crumbs
- 2 tbsps mayonnaise
- 1 tbsp dijon mustard
- 2 tbsps lemon juice
- 1 tsp red pepper flakes*
- 0.5 tsp paprika*
- 2 tbsps olive oil
- salt / pepper to taste
- 1 lemon for garnish
- 1 cup chopped fresh parsley, divided half for garnish and half to cook with veggies
Directions
- Bake fish for about 20 minutes at 375 degrees F: place in a baking dish, add salt, pepper and drizzle with a little olive oil. Once cooled down, then flake the fish with a fork. If using leftover cod fish from a previous meal, flake the fish and set aside.
- Preheat oven to 425F.
- Chop red onion, celery, carrots and green onions. Saute them until soft in 1 tbsp of olive oil.
- Add half a cup of freshly chopped parsley to the veggies as they cook. Add a little salt and pepper as well to incorporate into the flavor of the cooked veggies.
- In a bowl, mix fish, sauteed veggies, mayo, bread crumbs, mustard, seasonings, and salt and pepper. Add lemon juice and remaining olive oil. Mix with a spoon until all ingredients are incorporated.
- Make balls with the mixture to resemble big meatballs or crab cakes. Place them on parchment paper on a baking tray.
- Bake at 425 degrees F for 15 minutes until the cod cakes are golden brown. Serve with a dip of your choice, garnish with parsley and fresh lemon slices.
*You can use Old Bay seasoning in place of the red pepper flakes and paprika. About 1 tsp.
